Whole Wheat Blueberry Buckle

Hi there!  I had a nice long, funny post to share with you, but then when I just went to save it, my computer froze and I lost it 🙁  I was too angry to re-type the whole story!

really hate computers sometimes. I promise you, it was going to be good.  I’ll save it for another time…

Now…I will take a deep breath and then share one of my favourite desserts with you.

A “buckle” is a fruit heavy cake that gets its name from the fact that the added moisture from all the fruit can actually cause the cake to “buckle” a bit in the center.

Whole wheat blueberry buckle - thebakingvet.com

I have made thus cake “dairy free” many times by using coconut oil in place of butter and coconut or soy milk in place of milk. I still prefer to use coconut milk. It doesn’t give much of a coconut taste at all but it seems to produce a really moist cake. It really works well with any type of milk though, even low-fat.

Another bonus is that this cake is made with whole wheat flour so you can eat it for breakfast without feeling guilty 🙂 I like the nutty flavour that the whole wheat flour gives this dessert.

Whole wheat blueberry buckle - The Baking Vet

This cake is best served warm with vanilla or coconut milk ice cream. It’s a great thing to bring to a summer potluck. People love it!

Whole Grain Blueberry Buckle

From: http://bakingbites.com/2008/08/whole-grain-blueberry-buckle/#more-2282

Cake Ingredients:
1 cup whole wheat flour
1/3 cup cake flour
1 cup sugar
1 tsp baking powder
1/2 tsp salt
1/4 cup butter, melted and cooled
1/2 cup milk
1 large egg
1 tsp vanilla extract
2 cups blueberries (fresh is best)

Topping Ingredients:
1/3 cup all purpose flour
2 tbsp sugar
1/2 tsp ground cinnamon
pinch ground nutmeg
2 tbsp butter, very soft

Preheat oven to 350F. Lightly grease an 8-inch square (or 9-inch square) baking pan.

In a large bowl, whisk together whole wheat flour, all-purpose flour, sugar, baking powder and salt. Make a well in the center of the dry ingredients and pour in melted butter, milk, egg and vanilla extract. Stir well, mixing until no streaks of flour remain. Gently fold in blueberries and pour into prepared pan.

In a small bowl, make the topping. Whisk together flour, sugar, cinnamon and nutmeg. Stir in butter until mixture is crumbly and sand-like. I find it easiest to use my hands. Sprinkle evenly over batter.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Cool on a wire rack for at least 20-30 minutes before serving. Can be served warm or at room temperature.

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